Grandma'S Sour Cream Cake
A moist, rich sour cream cake with vanilla and almond flavors, perfect for special occasions or family gatherings, offering a tender crumb and delightful taste.
Ingredients
Instructions
- Preheat oven to 250°F.
- Cream sugar and butter with a mixer in a large bowl until smooth; add eggs one at a time.
- Add 1 cup of flour and half of the sour cream; mix together well.
- Add the remaining flour and sour cream; mix until smooth and creamy.
- Stir in vanilla and almond flavoring.
- Pour batter into a greased 9-inch tube cake pan.
- Bake for 1½ hours at 375°F.
- Do not open the oven door or the cake will fall.
- Let cool before cutting.
Tips & Substitutions
For best results, ensure all ingredients are at room temperature before starting. If you don’t have almond flavoring, you can substitute it with an additional teaspoon of vanilla. To avoid a dense cake, mix the batter gently after adding the flour. If you're looking for a fun twist, consider adding a cup of chopped nuts or chocolate chips for added texture.
Serving Suggestions
This cake is delightful on its own, but you can enhance it with a dusting of powdered sugar or a simple glaze. Serve it alongside a scoop of vanilla ice cream for a comforting dessert. Pair it with a cup of coffee or tea for a cozy afternoon treat, or consider serving it with a side of Inez Nix'S Prune Cake for a delicious dessert spread.
Storage & Reheating
Store any leftover sour cream cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds, just until slightly warm, to maintain its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Sour Cream Cake contains roughly 79 calories, with 2g protein, 17g carbohydrates, and 1g fat. It is a good source of calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Why did my sour cream cake sink in the middle?
A common reason for sinking is opening the oven door too early, which can disrupt the baking process. Ensure you bake at the correct temperature and avoid peeking until the full baking time has passed. Additionally, overmixing the batter can lead to excess air, causing the cake to collapse.
Can I freeze this sour cream cake?
Yes, you can freeze this cake! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to three months. When you're ready to enjoy it, thaw it in the refrigerator overnight before serving, to help retain its moisture.
What can I use instead of sour cream?
If you don't have sour cream on hand, you can substitute it with plain Greek yogurt or buttermilk in equal amounts. Both alternatives will provide similar moisture and acidity, ensuring your cake remains deliciously tender. For a sweeter flavor, you could even try using crème fraîche.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).